I started making Thanksgiving Dinner when we first married. I think that I just wanted to take on the challenge. Also, I did not love most turkeys. Back then, whole fried turkeys were all the rage. They were delicious and moist straight from the fryer but lost something essential once they were cold.
This turkey is delicious and moist even the next day. Brining the turkey denatures the proteins in the meat so that it can hold onto more water, making it a little more forgiving in the oven. But the flavor is AMAZING! So, now I must make the turkey every year.
Y’all know those people who feign ignorance just so they don’t HAVE to do anything. Yeah, I know them, too. It is a pretty smart trick. Maybe, I could forget how to make Thanksgiving Dinner one year.
–Susan
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Brined and Roasted Turkey
Description
This savory turkey is moist, delish and perfect for the Holidays!
Ingredients
Brine
- 2 gallons lukewarm water
- 1 cup kosher salt
- 1 cup brown sugar
- 4 oranges halved and juiced
- 4–5 lemons halved and juiced
- 8 sprigs of fresh thyme
- 8 – 12 sprigs of fresh rosemary
- 8 fresh sage leaves
- Large unscented plastic garbage bag
Turkey
- 1 (10-14 pound) turkey
- 1 bunch green onions
- 1 head of garlic (8–10 cloves)
- 1 lemon, quartered
- 1 orange, quartered
- 1–2 stalks celery
- Fresh thyme
- Fresh rosemary
- Fresh sage
- 2–3 Tbsp Granulated garlic
- 2 Tbsp Onion powder
- 3–4 Tbsp dried rosemary
- 3–4 Tbsp dried thyme
- (Can substitute Herbs de Provence or Napa Style Rosemary Citrus Gray Salt, just watch for saltiness)
- 1 stick butter (cold and cut into tablespoon size chunks)
- 2–3 Tablespoons olive oil
Instructions
- For the brine, dissolve salt and sugar in pot or large container lined with garbage bag. Add the citrus and herbs. Then, add the turkey and close the bag. Place in fridge overnight or up to 2 days.
- For the turkey, preheat the oven to 325 degrees Fahrenheit. Pull the turkey from brine and pat dry with clean paper towels. Season inside with dried herbs (granulated garlic, onion, etc.).
- Place breast down and season the back with dried herbs. Place breast side up and dissect between skin and meat of breast and legs. Insert chunks of butter into pockets, one on each drumstick and 3 along the length of each breast. Place 1 quarter lemon, orange, fresh herbs in top breast (neck) cavity. Place onions, celery, citrus and remaining fresh herbs in main cavity. Brush front side of turkey with olive oil. Sprinkle breast and legs (front side) with dried herbs.
- Place greased foil mittens on wing tips and place foil tent over breast. Roast according to instructions on package. I do NOT baste the turkey. I do periodically add water to roasting pan so that “essence” does not burn, and I can use it in the dressing. Let the bird rest at least 10 minutes before carving.
Notes
Brine ratio: ½ cup kosher salt and ½ cup brown sugar per gallon of water
Brine works well with any poultry, including pheasant. Also works well with pork.
- Category: Dinner
Keywords: Holidays, Hearty. Healthy